Build a Better Burger 25th Anniversary Recipe: Coconut Basil Chicken Burgers

 

Coconut Basil Chicken Burgers, a finalist in the 2006 Sutter Home Build a Better Burger Recipe Contest, are a cool and crisp twist on a typical coconut curry dish.

Prepared in 25 minutes or less, every bite of these burgers is made better with Sutter Home White Zinfandel.

 

ASIAN PEAR SLAW

1 tablespoon fresh lime juice

1 teaspoon sugar

1 Asian pear, peeled and cut into thin matchsticks

 

THAI PEANUT PESTO

1/2 cup roasted and salted peanuts

1/2 cup fresh basil leaves

1/4 cup fresh cilantro leaves

2 tablespoons unsweetened shredded coconut

2 tablespoons roasted peanut oil

1/4 teaspoon sea salt

 

PATTIES

1/2 cup unsweetened coconut milk

1 tablespoon fresh lime juice

1 teaspoon Thai red curry paste

2 pounds coarsely ground chicken thigh meat

1/2 cup chopped fresh basil

1/2 cup panko bread crumbs

2 teaspoons sea salt

 

Vegetable oil, for brushing on the grill rack

6 seeded hamburger buns, split

 

 

To make the slaw, whisk together the lime juice and sugar in a medium-sized bowl to dissolve the sugar. Add the pear and toss to coat. Cover and refrigerate.

 

To make the pesto, place all of the ingredients in a food processor. Process briefly until the mixture forms a coarse paste.  Transfer to a bowl and set aside.

 

To make the patties, combine the coconut milk, lime juice, and curry paste in a large bowl and whisk until smooth. Add the remaining ingredients and mix together gently but thoroughly to combine. Form the mixture into 6 patties.

 

Brush the grill with vegetable oil. Place the patties on the grill, cover and cook, for 4 to 6 minutes per side. During the final 2 minutes of cooking place the buns, cut side down, around the outer edges of the grill to lightly toast.

 

To assemble the burgers, distribute an equal amount of the slaw on the bottom buns. Top each with a patty and a dollop of the pesto. Add the bun tops and serve.

 

 

 

 

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